<<Disclaimer: Verify this information before applying it to your situation.>>

Can anyone tell me how much gluten is in malt and malt flavoring?    I have
a friend who has been advised to start her (non-Celiac) child on a
"low-gluten" diet.   She is wondering if corn/rice cereals with
malt-flavoring would qualify?      Like vinegar, it seems like because
flavorings are so highly processed, that perhaps very little of the gluten
protein would remain, but I don't know.

For example, I read an article in a recent issue of "Gluten-Free Living"
that stated that Crispix cereal meets the new 20-ppm threshold for
gluten-free, even though the cereal contains malt-flavoring.   Can anyone
verify this info?

If there's someplace I can look up the relative "danger" of malt and/or
malt-flavoring, please let me know!

Thanks, Jana


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